Tahitian Poisson Cru Coconut-Lime Marinated Tuna with Cucumber

Place the cubed tuna in a chilled glass bowl and pour over the fresh lime juice, tossing gently to coat.

Serves 4

Ingredients

• 1 pound sushi-grade tuna, cut into 1/2-inch cubes
• 1/2 cup fresh lime juice
• 1 cup coconut milk, chilled
• 1 cup diced cucumber
• 1 cup diced ripe tomato
• 1/2 cup thinly sliced scallions
• 1 small carrot, finely julienned
• 1 red chili, thinly sliced (optional)
• 2 tablespoons chopped fresh cilantro
• Salt, to taste

Instructions

1. Place the cubed tuna in a chilled glass bowl and pour over the fresh lime juice, tossing gently to coat.
2. Let the tuna sit in the lime juice for just five to eight minutes, until the outside turns opaque but the centers stay silky.
3. Drain off most of the lime juice so the fish does not overcure and turn tough.
4. Add the cucumber, tomato, scallions, and julienned carrot to the tuna and fold together gently.
5. Pour in the chilled coconut milk and stir to bring everything together into a creamy, glossy mixture.
6. Season with salt to taste and add the sliced red chili if you like a little heat.
7. Cover and chill for ten minutes, then scatter with cilantro just before serving in small bowls or on chilled spoons.
8. Serve cold as a refreshing starter, ideally on a hot day with crackers or crisp lettuce cups.
9. Poisson cru, meaning raw fish, is the national dish of Tahiti and French Polynesia, where cool coconut milk tempers the bright acidity of fresh lime. This no-cook appetizer embodies the islands' laid-back, ocean-fed table and makes an elegant, cooling opener for any summer gathering.

Nutrition (estimated, per serving)

• Calories: 260 kcal
• Protein: 27g
• Fat: 13g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 4g
• Sodium: 380mg